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Paring (Peel thinly or not at all)

1. Peel thinly or not at all until after they are cooked. You will save from 15 to 20% of the nutritive value of the whole vegetable. 2. Do not discard leaves of lettuce, celery, beets or roots, dandelion nubbins and roots-they contain much mineral matter. Cook them until tender, rub through a sieve and use in stock for vegetable soup. con- 3. Do not throw away water in which vegetables have been cooked-it tains nourishing starch and mineral matter. Use it in the soup pot or as a basis for cream soups or sauces. 4. Do not remove the pink skins from rhubarb. It takes away from the flavor.

Cut through it with a sharp knife. 5. Do not discard the cores and skins Save and make into jelly.